Preheat the oven to 200°C/400°F/Gas 6.
Blanch the sweet potato in boiling water for 5 minutes and drain. Place on a sheet of baking paper onto a baking tray. Drizzle with over a little oil and half of the fennel seeds. Season with a little salt and pepper. Roast in the middle of the oven for 15 minutes.
Remove the fish fillets from its packaging. Rinse under cold running water and pat dry with kitchen paper. Season the fish fillets with salt and pepper and sprinkle with the remaining fennel seeds and some oil. Carefully add to the potatoes and cook for a further 5-8 minutes.
Remove from oven and arrange onto preheated plates.
Serve hot with a lightly dressed green salad.
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